Spaghetti with Fresh Crab, Clams, Mint and Spicy Cherry Tomatoes
Recommended Wine Pairing(s)
Santa Barbara Pinot Noir
1 lb fresh or dried spaghetti
1 lb fresh crab meat, picked and cleaned but leaving meat in large pieces
1 lb fresh, cleaned clams
1 shallot, finely diced
2 cloves garlic, minced
1 cup fresh mint leaves, finely sliced
2 cups cherry tomatoes
1 Tbsp dried red pepper
1/2 cup white wine
1/3 cup extra-virgin olive oil
1 Tbsp unsalted butter
salt and pepper
Cook spaghetti in large sauce pan.
In a large sauce pan, heat 2 Tbsp olive oil over medium heat. Add the shallots and garlic and cook 3-4 minutes or until shallots are cooked. Add butter and melt down. Add the tomatoes and dried red pepper to pan and cook for 3-4 minutes. Add clams and white wine. cover pan and let clams open and wine cook down. Add crab meat and mint to sauce and turn off heat.
Pour cooked pasta into sauté pan over crab meat mixture, including all the juices on sauté pan. Generously drizzle extra-virgin olive oil over pasta and stir pasta to incorporate crab meat mixture. Season with salt and pepper to taste. Serve spaghetti in a large, family-style bowl.
To clean clams, soak them in a bowl of fresh, clean water for 10-15 minutes prior to cooking.